A puff salad cake made from fried vegetables, boiled potatoes, meat cakes and cheese filling is a very satisfying and at the same time original dish that takes a little time to cook, but eats up very quickly.
Ingredients:
- 0.3 kg of minced chicken;
- 1 carrot and onion;
- 6 potatoes;
- 2 tomatoes;
- 4 egg yolks;
- 1 chicken egg;
- 1 bunch of green onions and dill;
- 4 cloves of garlic;
- 150 g of hard cheese;
- 200 g mayonnaise;
- 4 teaspoons of flour;
- sunflower oil;
- basil, black pepper;
- seasoning for chicken, salt.
Preparation:
- Wash the potatoes, boil until tender, cool, peel and grate. Finely chop the dill and green onions with a knife. Pass the garlic through a press (garlic).
- Boil 4 chicken eggs, cool and peel. Extract the yolks from all the eggs and rub them on a fine grater.
- Wash, peel and chop the carrots on a coarse grater, and peel the onion and chop finely with a knife. Scald one tomato with boiling water, carefully peel and chop finely.
- Put the onion in oil heated in a pan and fry until golden brown. Then add the carrots to the onion, mix everything and fry until soft.
- Add tomato pulp, basil and ½ part dill to vegetable frying. Mix everything, fry for another 5 minutes, then remove from the stove and leave to cool.
- In the meantime, you can make a salad dressing. To do this, combine ½ part of the grated cheese in one container with the remaining dill, black pepper, garlic and mayonnaise. Mix everything with a spoon until smooth and set aside for a while.
- Put the minced meat in a bowl and knead well with a fork. Add 1 raw egg, flour, remaining cheese, salt and seasoning there. Mix everything thoroughly until smooth.
- Pour oil into the pan again and heat it up.
- Divide the finished minced meat into two equal parts. Put one part with wet hands in hot oil and spread over the entire bottom of the pan. It will turn out, a kind of meat cake, which must be fried on both sides until golden brown and completely cooled. Repeat the same procedure with the second part of the minced meat.
- Take a dish under the salad cake. Put grated potatoes in one layer on the bottom of the dish, add salt, grease with dressing and tamp lightly. Note that the size of the potato layer (in diameter) must match the size of the meat cake.
- Put ½ part of the vegetable frying on top of the potatoes, gently level it, add salt, grease with dressing and cover with fried meat cake. After that, grease the cake a little and add salt if desired.
- Repeat all layers again. Sprinkle the finished salad cake with minced chicken on top with grated egg yolks, garnish with fresh tomato and chopped onions.
